Special Pancake Recipe

Whisk dry ingredients

In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp sea salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, beat 2 large eggs lightly. Add 1 1/4 cups buttermilk, 1/4 cup whole milk, 4 tbsp melted unsalted butter (cooled slightly), and 1 tsp vanilla extract. Whisk to combine.

Make batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined; small lumps are okay. Do not overmix. Let the batter rest 5–10 minutes at room temperature; this allows the baking powder and soda to start working and the flour to hydrate for tender pancakes.

Adjust consistency

After resting, if the batter is very thick, stir in up to 1–2 tbsp extra milk to reach a pourable but slightly thick consistency (should slowly pour off a spoon in ribbons). If too thin, add 1 tbsp flour at a time.

Preheat skillet

Place a heavy skillet or nonstick griddle over medium heat and let it preheat 4–5 minutes. Test by flicking a little water — it should sizzle and dance. Reduce heat to medium-low if skillet runs hot.

Butter the pan

Add 1 tbsp unsalted butter to the skillet and swirl to coat the surface. Re-butter between batches as needed to prevent sticking and to get golden edges.

Spoon batter

Use a 1/3-cup measure (or 1/4 to 1/2 cup depending on desired size) to pour batter onto the hot skillet, leaving 1–2 inches between pancakes. For even cooking, keep pancakes similar in size.

Cook first side

Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. If bubbles do not form, the pan is too hot or batter is too thin — adjust heat or thickness.

Flip and finish

Flip gently with a spatula and cook the second side until golden brown and cooked through, about 1.5–2 minutes more. Internal temperature should be near 205°F (96°C) if you use a thermometer; otherwise rely on color and texture.

Keep warm

Transfer cooked pancakes to a plate and keep warm in a single layer on a sheet pan in a 200°F (95°C) oven while you finish remaining batter. Avoid stacking wet pancakes to prevent sogginess.

Plate and garnish

Stack pancakes (3–4 per serving) and top with 1/2 cup warm maple syrup divided, 1 cup fresh berries divided between servings, and sprinkle 1/4 cup toasted pecans or walnuts if desired. Finish with a light dusting of powdered sugar and 1/2 tsp lemon zest if using.